Barossa Valley

Divine

The Wine

There is something soulful and soothing about a Barossa Shiraz with a little bit of age and some extended time in under seasoned French oak under its belt. Even a couple of years distance from its birth year sees the arrival of a raft of complex flavours, the primary fruit edge, though not dulled begins to recede slightly, the fruit/oak integration harmonises and savoury characters begin to enter the fray… for us as winemakers, and hopefully for you as wine drinkers, it is a fascinating exercise. 2013 was an excellent vintage here in the Barossa and we reckon this particular wine resonates with the deep, resonant aromas and flavours of the Western Barossa that we just love. Its a wine that sits comfortably in the ‘classic’ style that the region is so well known for . We have become fans of doing things a bit differently in our winery but with this wine we are certainly paying homage to our pure Barossa roots. Deep red in the glass with aromas of ripe, plush black fruits - dark plum, blackberry and blackcurrant notes come through on the nose underscored with notes of creme de cassis and kirsch. There are hints of fruitcake spice, roasting meats, licorice, macerated cherries and lovely, well-integrated vanillin French oak. In the mouth the wine seems for calm and smooth with a pleasing initial flow of fruit onto the palate. Again, dark plum, blackberry and blackcurrant show their faces along with rich creme de cassis notes. There is a definite savoury edge to the palates shape, lovely fruit weight and texture and note of spice, roasting meats and dreamy oak sashaying about in the background. The tannins, ripe and fine, fall like a curtain through the wine lending support and the finish lingers beautifully. Crack it open with friends.

The Vineyard

Winemaking notes

Wine 2013 Divine Shiraz

Vintage 2013

Range Divine

Varietal Shiraz

Region 100% Barossa Valley

RRP $115

Bottles Made 712

Winemaker Michael Papps

Release Date

Clones?

Year Planted?

Organic/biodynamic? No

Soil? Loam on Red Clay

Direction/Aspect of vineyard? East/West

Elevation? 280m

Hand or machine picked? Hand

whole bunch fermented? Destemmed

Sorting (if done) by hand or machine? Berry or bunch sorted? No

Co-fermented or blended after fermentation? Single Vineyard

Open, tank, roto or barrel fermented? Open Fermenter

Wild or cultured yeast? Wild

Total time on skins, including cold soak, fermentation add post fermentation maceration 13 Days

Basket or Bag Press? Basket Pressed

Pressed direct to barrel or via tank? Via tank

Oak or Tank maturation? Oak

Percentage of new oak, and country of origin of oak? 41% new French Oak